Somewhat normal after wrapping. This is one reason I do not wrap my cam's until they are fully ripened. Up until then I leave them in the ripening container at 95% humidity and 50-52F. If you are ripening the brie at a higher temp then you may be experiencing a bit of slip skin which will also produce the ammonia odors. As your brie/cam approaches fully ripened it is common, at least has been for me, to pick up a slight whiff of ammonia. Since yours is wrapped already that may be enhancing that since the cheese has a lesser opportunity to breathe once wrapped.